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Servings 5

Prep. Time 5 mins

Cooking Time 60 mins


    Mushroom Texture

    Cauliflower Sauce

    • 1 tbsp butter or olive oil
    • 2 cloves of Harvest Fresh Gourmet Garlic, chopped
    • 6 cups cauliflower (1 small head or 1-1/2 ounce bag)
    • 2 cups vegetable broth or water
    • 1/2 cup of gorgonzola or other blue cheese
    • salt and pepper to taste

    Lasagna Roll Ups

    • 9 lasagne noodles, cooked (gluten free)
    • 2 cups ricotta
    • 1/2 cup parmigiano-reggiano (parmesan), grated
    • 9 lasagne noodles, cooked (gluten free)
    •  1 cup mozzarella, shredded
    MUSHROOM MIXTURE. Melt the butter in a pan over medium heat, add the onions and mushrooms. Cook until the mushrooms start to caramelize( ~15-20min). Add the garlic and thyme to the mushrooms, and cook until fragrant (~1min). Next, add the wine and deglaze the pan. Later, add the chopped kale and cook until tender (~10min).

    CAULIFLOWER SAUCE. Melt the butter in a pan over medium heat. Add the garlic and saute until fragrant (~1min). Add the cauliflower and vegetables broth (or water), bring to a boil. Reduce the heat and simmer, covered, until fork tender (~ 8-10min). Next, puree in a blender or food processor until smooth.Return to heat, mix in the cheese, season with salt and pepper to taste. Add enough milk to bring sauce to a saucy consistency ,and cook until the cheese has melted.

    LASAGNE ROLL UPS. Lay the lasagne noodles out, spread a thin layer of the ricotta mixed with the parmesan onto each lasagna noodle. Top with the mushroom mixture and a tablespoon of the cauliflower sauce. Next, roll up the noodles. Spread 1/2 cup of the cauliflower sauce around the bottom of a 9x9 inch baking dish, place the lasagne roll-ups in. Top with 1 1/2 cups of the cauliflower sauce and the mozzarella. Finally, bake in a preheated 350F/180C oven, until golden brown on top and bubbling on the sides (~25-30min)